Fine-grain bulgur, sometimes labeled "good for tabbouleh," is essential to this recipe, because coarsely ground bulgur will not soften when soaked in boiling water. A late-season tomato salad or sautéed cherry tomatoes with Indian flavors complete this meal.

My first time experimenting with bulgur-- I think I used the wrong (coarse) kind b/c I had to cook it for longer than the recipe suggested to acheive the desired texture. Didn't have roasted peppers on hand so threw in some toasted pine nuts for extra flavor and texture-- delicious!

Easy, delicious, light... what more can you
say? I boiled 1 1/4 C. bulgur w/2 1/2 c.
water for about 30-35 min. instead of
soaking. Liked the texture I came up with.
Roasted my own pepper. Added quartered
artichoke hearts. I gave the recipe to 5
people already, thats how good it is.

This recipe went over very well with my husband, who's a big mediterranean food fan. I didn't have cumin, so I used garam marsala instead which added a hint of cinnamon to it, not too bad. The only thing I'd change is adding a bit more olive oil in the end to juice it up (which I did the second day). Or if you turn them into pita sandwiches, a spread of hummus.

Although I was concerned that this salad might be bland, because it has only a few ingredients, I was definitely wrong. The dressing has a unique taste and makes the salad something special. I added a little more roasted red peppers than the recipe called for and doubled the dressing. I also added capers and sliced quartered marinated artichoke hearts -- very good! I absolutely loved the salad after that so I'll definitely be making it again. Would be great for a pot luck, company, lunch. It's a keeper!

This was absolutely delicious--the roasted red peppers really make it. The only thing I did differently was place the filling inside a half pita with the lettuce and tomatoes, seemed easier. I will definitely make this again,yum!